The best spaghetti Bolognese recipe

Posted on

Let’s make it:

Ingredients

  • 1 tbsp olive oil
  • 4 rashers smoked streaky bacon, finely chopped
  • 2 medium onions, finely chopped
  • 2 carrots, trimmed and finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, finely chopped
  • 2-3 sprigs rosemary, leaves picked and finely chopped
  • 500g beef mince

For the Bolognese sauce

  • 2 x 400g tins plum tomatoes
    small pack basil, leaves picked, ¾ finely chopped and the rest left whole for garnish
  • 1 tsp dried oregano
  • 2 fresh bay leaves
  • 2 tbsp tomato purée
  • 1 beef stock cube
  • 1 red chilli, deseeded and finely chopped (optional)
  • 125ml red wine
  • 6 cherry tomatoes, sliced in half

To season and serve

  • 75g parmesan, grated, plus extra to serve
  • 400g spaghetti
  • crusty bread, to serve (optional)

Method

  1. Put a large saucepan on a medium heat and add 1 tbsp olive oil.
  2. Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
  3. Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
  4. Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
  5. Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.

Full recipe: The best spaghetti Bolognese recipe